>From the Taste of Home website...
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Umbrella Salads
It's a snap to shape tortillas into umbrellas when you bake them over custard
cups. Inside, spinach leaves are combined with ham, cheese and fresh veggies,
then drizzled with dressing.
SERVINGS: 6
CATEGORY: Salads
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
6 flour tortillas (8 inches)
2 tablespoons butter, melted
6 cups torn fresh spinach
1-1/2 cups cubed fully cooked ham
1-1/2 cups sliced fresh mushrooms
1 cup cubed cheddar cheese
3 slices red onion, separated into rings
6 sweet red pepper slices(1/4 inch thick)
6 pitted ripe olives
Salad dressing of your choice
Directions:
Place six 10-oz. custard cups* upside down in a shallow baking pan; set aside.
Brush both sides of tortillas with butter; place in a single layer on ungreased
baking sheets. Bake, uncovered, at 400° for 1 minute. Place a tortilla over
each custard cup, pinching sides to form a bowl shape. Bake for 7-8 minutes or
until crisp. Remove tortillas from cups; cool. Combine spinach, ham, mushrooms,
cheese and onion; place about 1 cup in each tortilla bowl. For umbrella handle,
cut off a curved end from each red pepper slice; insert straight end into
olive.. Place in center of salad; arrange salad ingredients to hold handle
upright. Serve with dressing. Yield: 6 servings. *Editor's Note: 4-in.-diameter
foil balls can be used instead of custard cups.
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~~~***Rhonda G in Missouri***~~~
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